Wash the artichokes, cut off the top part and peel the hard leaves. ¬†Slice them in half and remove the hairy core from the centre. Place the artichokes in a bowl with water and lemon juice until you prepare the risotto.

Add the artichoke mixture to the risotto and cook for a couple of minutes. Remove from heat and add butter, grated parmesan, juice of half a lemon, lemon rind and torn up mint leaves. ¬†Stir delicately and cover with a linen cloth. Leave to rest for 2 minutes. Serve with parmesan shavings.